Summer Vegetarian Tacos with Avocado Cream

[nverland]

Summer Vegetarian Tacos with Avocado Cream
Prep time 15 mins Cook time 20 mins Total time 35 mins Serves: 6 to 8 tacos

Filling:
1 small zucchini, diced
1 small summer squash, diced
½ medium red onion, diced
1 ear sweet corn, removed from cob
1 cup cherry tomatoes, sliced in half
1 medium red pepper, diced
2 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons cumin
¼ teaspoon salt

Avocado Cream:
1 ripe avocado
⅓ Cup full fat, plain Greek yogurt
¼ cup cilantro
1 tablespoons lime juice

Everything Else:
Feta or Goat Cheese
6 to 8 corn tortillas
Extra cilantro

Preheat oven to 400˚. Prepare all the veggies as described and toss with olive oil, minced garlic, salt, and cumin. Roast until tender and lightly browning, 20 to 25 minutes.
While veggies are roasting, whip together avocado, Greek yogurt, cilantro, and lime juice either by hand or in a blender.
To assemble tacos, warm up tortillas over an open flame or on a heated griddle. Assemble with roasted veggies, avocado cream, and a sprinkle of feta.

Notes
If you want a bit of protein, black beans or chickpeas would make an excellent addition to this meal!